Crispy Thumbprint Cookies

Crispy Thumbprint Cookies

Crispy Thumbprint Cookies

Prep and Cook Time 30 minutes


Makes 3 dozen cookies


1 package (about 18 ounces) yellow cake mix
1/2 cup vegetable oil
1/4 cup water
1 egg
3 cups crisp rice cereal, crushed
1/2 cup chopped walnuts
6 tablespoons raspberry or strawberry preserves


  1. Preheat oven to 375°F.
  2. Combine cake mix, oil, water and egg in large bowl. Beat with electric mixer at medium speed until well blended. Add cereal and walnuts; mix until well blended.
  3. Drop by heaping teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Use thumb to make indentation in each cookie. Spoon about 1/2 teaspoon preserves into center of each cookie.
  4. Bake 9 to 11 minutes or until golden brown. Cool cookies 1 minute on cookie sheets. Remove to wire racks to cool completely.

Nutritional Information

Serving Size: 1 cookie
Calories 136
Total Fat 6 g
Cholesterol 6 mg
Carbohydrate 20 g
Fiber <1 g
Protein 2 g
Sodium 145 mg

Dietary Exchange

Starch 1
Fruit 1/2
Fat 1

Check out more recipes for Cookies